Pecan Crusted Chicken Tenders
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8
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Calories
262 kcal
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Course
Main Course
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Cuisine
American
Pecan Crusted Chicken Tenders
Description
This recipe uses chicken tenderloins coated first in an egg wash, then pressed into a crumb mixture made of pecans, panko breadcrumbs, garlic powder, and paprika. The coated chicken cooks in an air fryer until crisply golden and fully cooked, with the pecan crust providing a distinctive crunch and nutty taste.
The chicken is served with a drizzle of honey that adds a touch of sweetness complementing the seasoned crust. Variations include baking or grilling the chicken for similar results with clear guidance on temperatures and times to ensure doneness without overcooking.
Carryover cooking is noted to ensure safe internal temperature without drying out the chicken. The recipe mentions options for gluten-free and dairy-free adaptations by substituting ingredients accordingly.
Ingredients
- 2 lb. chicken tenderloin can also use chicken breasts
- 1 egg large
- 1 Tbsp milk of choice, 15g
- 1/2 cup pecans chopped
- 1 cup panko breadcrumbs
- 1 tsp each: garlic powder
- 1 tsp each: paprika
- 1 tsp each: salt
- 1 tsp each: black pepper
- 2 Tbsp honey 42g
Instructions
- Pat chicken dry with a paper towel and season with a little salt. Whisk the egg and milk in a bowl.
- To a food processor, add the pecans, panko bread crumbs, garlic powder and paprika. Pulse until you have fine crumbs (alternatively you can crush in a large ziploc bag). Move the crumbs to a shallow bowl.
- Coat chicken with egg mixture then dredge through the pecan crumbs. Use your hands to press the crumbs onto the chicken so it stays.
- Preheat the air fryer to 375F. Spray air fryer basket with cooking spray. Place chicken in a single layer and spray the top with cooking spray. Cook for 7-8 minutes, flipping halfway through, or until chicken is cooked through (internal temperature has reached 155F*)
- Drizzle the honey over the chicken right before serving and enjoy!See Recipe Notes below for additional cooking methods.
Notes
- Carryover cooking will bring chicken to safe 165°F without overcooking.
- For gluten-free, substitute panko with gluten-free breadcrumbs.
- Use dairy-free milk alternatives to keep recipe dairy-free.
- Oven method: bake at 400°F for 15-20 minutes on a sprayed wire rack.
- Grill method: medium heat (~450°F), cook 5-6 minutes per side, rest 5 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1/8 of recipe (114g) | |
| Calories | 262kcal | 13% |
| Carbohydrates | 11.4g | 4% |
| Protein | 37.5g | 75% |
| Fat | 7.4g | 11% |
| Saturated Fat | 1g | 5% |
| Sugar | 5.1g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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